Baked Vegetarian Stew with Kale
- 1 can (15 ounces) diced tomatoes
- 2 cups vegetable broth (use 3-4 cups if you want this to be more soup-like!)
- 3 tablespoons arrowroot powder
- 1 teaspoon salt
- pepper, to taste
- 6 carrots, peeled, and cut into 1-inch chunks
- 2 large parsnips (or russet potatoes), peeled and cut into 1/2-inch chunks
- 2 celery ribs, cut into 1-inch pieces
- 1 medium onion, cut into 1-inch pieces
- 1 teaspoon fresh thyme leaves
- 1/2 tablespoon fresh rosemary
- 2 garlic cloves, minced
- 1 bay leaf
- 2 cups thinly sliced dino kale
- grated Parmesan cheese, to garnish (about 1/3 cup)
Preheat the oven to 400 degrees F.
Combine the tomatoes, broth, arrowroot powder, salt, and pepper in a large bowl.
Place the carrots, parsnips (or potatoes), celery, onion, thyme, rosemary, garlic, and bay leaf in a 9 x 13 inch baking dish. Pour the broth mixture on top. Cover with aluminum foil and bake for 1 hour or until the vegetables are fork tender. Uncover, remove the bay leaf, taste, and if the stew needs more salt, season with more salt and give a big stir. Fold in the kale, stir, and let wilt for 5 minutes, uncovered.
Serve garnished with Parmesan cheese.